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Losalt Original Reduced Sodium Salt 350g

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Swapping salty ready-meals and takeaways for home-cooked meals is a great way to watch how much salt you eat. Our recipe finder is full of easy and tasty meals to help you watch what you eat, and they don’t take as long as you might think to make.

For a person who weighs 165 lb (75 kg), the median lethal amount of potassium chloride when orally consumed is 190g (6.7 oz). For sodium chloride (regular salt) it’s 280g (9.9 oz). ( 6) There are lots of things you can do to make sure your food is still exciting and easy to prepare. Try one of these top tips today: A lot of the food we eat already has salt in it. In fact, around three quarters of the salt we eat on a daily basis has already been added to our food before we buy it. If you’re having a clear out, donate your unwanted clothes, furniture and homeware to a BHF charity shop near you. Donate your itemsPotassium closely resembles the saltiness of sodium. In practice, potassium chloride (also known as potassium salt) is the most commonly used salt substitute. Its toxicity for a healthy person is approximately equal to that of table salt (the LD 50 is about 2.5g/kg, or approximately 190g for a person weighing 75kg). Potassium lactate may also be used to reduce sodium levels in food products and is commonly used in meat and poultry products. [9] The recommended daily allowance of potassium is higher than that for sodium, [10] yet a typical person consumes less potassium than sodium in a given day. [11] Potassium chloride has a bitter aftertaste when used in higher proportions, which consumers may find unpalatable. As a result, some formulations only replace half the sodium chloride with potassium. [12] It’s been proposed that our ancient ancestors consumed the equivalent of less than 1,000 mg of salt per day. Now we’re eating around 10,000 mg daily! Even if you can’t achieve that low benchmark, minor decreases can result in major risk reduction for strokes and ischemic heart disease. ( 3) Maluly, Hellen D. B.; Arisseto-Bragotto, Adriana P.; Reyes, Felix G. R. (November 2017). "Monosodium glutamate as a tool to reduce sodium in foodstuffs: Technological and safety aspects". Food Science & Nutrition. 5 (6): 1039–1048. doi: 10.1002/fsn3.499. PMC 5694874. PMID 29188030. Drake, S. L.; Drake, M. A. (2011). "Comparison of Salty Taste and Time Intensity of Sea and Land Salts from Around the World". Journal of Sensory Studies. 26 (1): 25–34. doi: 10.1111/j.1745-459X.2010.00317.x. ISSN 1745-459X.

There is a growing body of evidence to suggest that consuming too little sodium can lead to an increase in the risk of cardiovascular hospitalization or death ( https://pubmed.ncbi.nlm.nih.gov/22110105/, https://pubmed.ncbi.nlm.nih.gov/21540421/). From the first article, “a sodium excretion of less than 3 g per day was associated with increased risk of CV mortality and hospitalization for CHF”. And from the second, “Lower sodium excretion was associated with higher CVD mortality.” The leading salt substitutes are non-sodium table salts, which have their tastes as a result of compounds other than sodium chloride. Non-sodium salts reduce daily sodium intake and reduce the health effects of this element. Lubin, Gus (2 February 2017). "Everyone should cook with MSG, says food scientist". Business Insider . Retrieved 27 January 2019. An iconic UK brand sold around the world – LoSalt is manufactured by a family-owned business in East Kilbride, Scotland. Growing up, brothers Stephen and Michael Klinge had always been close, so when it came to earning a living, the siblings decided the next logical step was to start a business together. Having developed an idea to produce a reduced sodium salt alternative, they re-located from London to custom-made premises in East Kilbride and in 1984 they launched LoSalt in the UK.Caggiula, AW; RR Wing; MP Nowalk; NC Milas; S Lee; H Langford (1985). "The measurement of sodium and potassium intake". American Journal of Clinical Nutrition. 42 (3): 391–398. doi: 10.1093/ajcn/42.3.391. PMID 4036845 . Retrieved 2008-11-17. The healthiest choice is to give up the shaker entirely. That includes forgoing the reduced sodium versions. Eating too much salt may raise your blood pressure and increase your risk of developing heart and circulatory diseases.

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